Keto Biscotti
These Keto Biscotti are a crunchy, guilt-free snack! Perfect with coffee or tea, they satisfy your cravings while keeping carbs low.
Servings: 12 servings
Ingredients
- 1 cup almond flour sifted
- 1/2 cup pistachios and pecans (chopped)
- 1/4 cup granulated erythritol
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 large egg
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti after baking.
- In a mixing bowl, combine the almond flour, granulated erythritol, baking powder, and sea salt. Whisk them together until they are well combined, ensuring there are no lumps.
- Fold in your choice of chopped pistachios and pecans. Mix until the nuts are evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the egg and then add the almond extract. Pour this mixture into the dry ingredients, stirring until everything is combined into a dough.
- Transfer the dough onto the prepared baking sheet. Shape it into a log that is about 2 inches wide and ½ inch thick. Smooth out the top and sides for an even bake.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the log is firm and lightly golden.
- Remove the baking sheet from the oven and let the log cool for about 10 minutes. Using a sharp knife, slice the log into 1-inch thick pieces.
- Lay the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the biscotti are golden brown and crisp.
- Once baked, remove the biscotti from the oven and allow them to cool on a wire rack. This step is crucial for achieving the perfect crunch!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Knife or serrated bread cutter
- Cooling rack
Notes
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For longer storage, freeze in a zip-top bag for up to three months.
- Experiment with different nuts for variety!